Preheat the oven to 350° F. Grease the cupcake tins with a little olive oil.

Place a large skillet over medium-high heat. Melt butter. Add the mushrooms and sauté until they become browned and crusty on the edges, 10 to 15 minutes. Transfer the cooked mushrooms to a food processor and blend until minced. (Can be chopped by hand)

Steam broccoli for 5 to 7 minutes. Remove from heat and place in large mixing bowl. Add olive oil and mash broccoli lightly with a fork until chunky. Add the minced mushrooms and grated cheese. Season with salt and pepper. Mix well.

Fill each cupcake tin half full with the mushroom-broccoli mixture.

In a bowl, beat the eggs with a splash of water until light and fluffy. Season with Tarragon.